Low Carb

Keto chocolate brownies in a muffin tray, 3g net carbs each!!!

Made these today for my nephew and he loved them. Only thing I did different was sub the almond flour with pumpkin seed flour since he is allergic to nuts. Thank you so much for the recipe.

Ingredient:

Made these the other night and they were a hit!

4 tbsp butter

1/2 cup granular sugar replacement (I use Swerve)

2 large eggs

1/2 cup almond flour

1/2 tsp vanilla extract

1/2 cup cocoa powder (good quality for best results)

Pinch of salt.

Recipe:

14g mini sugar-free chocolate chips (I use Lily’s)

Preheat oven to 350 F. Melt the butter in a large bowl. Add all dry ingredients and mix together, then mix in remainder of wet ingredients. The batter will be thick; feel free to thin it out a bit with almond milk to make it easier to pour. Divide batter between 6 regular-size greased muffin tins. Top with chocolate chips. Bake at 350 for 20-25 minutes until fork comes out mostly clean – it’s ok if they’re still a little fudgy inside.

This recipe is modified from a similar one I found in the Carb Manager database.

Macros per brownie: 190 calories, 16g fat, 6g protein, 3g net carbs (21g total)

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